Written By Jill Weldon, Director of Food and Nutrition

 

Rutabaga, pronounced ROOT-a-BAY-ga, is a cross between a cabbage and a turnip. They are sweeter than turnips and not as bitter.

Fun Facts

• Can be eaten raw or cooked
• Is a root vegetable often mistaken for a turnip
• Thrive best in colder climates, making them popular in Minnesota

Book Suggestion

• Eat Rutabagas by Jerold W Apps

Roasted Rutabaga in Brown Butter

Ingredients

• 1 large rutabaga, about 1 ½ pounds
• 4 tablespoons unsalted butter
• Salt and freshly ground pepper
• Juice of ½ lemon

Instructions

1. Heat oven to 450 degrees F.
2. Peel the rutabaga with a vegetable peeler and cut into ½ inch–¾ inch cubes (Watch How to Cut a Rutabaga!)
3. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
4. Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25-40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley. [SOURCE]